Old Fashion Scalloped Potatoes

This is one of those great older recipes that is easy and absolutely delicious. I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients.

My wife has mentioned scalloped potatoes several times in the last month, and I can eventually take a hint. I’m in the habit of not telling her what I’m cooking. I just call her for dinner. Sometimes she loves her surprise and sometimes not so much. This brought the biggest smile in a long time. A definite “Wifo” comfort food.

I based this on a food.com recipe that has a 5-star rating and came for the 1971 Florence Junior League cookbook. I didn’t do much to the recipe. 4 cups of sliced potatoes became six medium potatoes. I used pre-shredded not grated cheese for ease. But mostly I expanded on the instructions to simplify and make them less intimidating.

Rating

Excellent old fashion taste. Good enough that my wife dug the recipe out of my “to post” file and made a version with ham two days ago. Yep, she loves it.

NotesWhat is Scalloped vs. Au Gratin? Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese”. So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

A note on the baking dish. The thicker the dish, the longer the baking time. I used a baking dish that was 1 inch deep and it went well.

Preheat oven to 350 not convection.

Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills you can do this by hand but a mandolin is a good thing here. The setting on mine for this is “thin”.

Start the sauce with 3 T butter over medium heat. When melted, add 3 T flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 t salt and 1/8 t cayenne pepper. Bring to a light boil and this will start to thicken in a few more minutes.

Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.

Layer half of the potatoes into a casserole dish that has been sprayed with PAM. Put them in individually so they are not stuck together. Do not just dump them in.

Pour half the cheese sauce over the first half of the potatoes.

Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.

Bake until potatoes are “fork tender”. This will be about an hour or a little more.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Old Fashion Scalloped Potatoes

Votes: 2 Rating: 5 You:

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This is one of those great older recipes that is easy and absolutely delicious. I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients.

CoursePotato

CuisineAmerican

Servings

Prep Time

8servings

20minutes

Cook Time

60minutes

Servings

Prep Time

8servings

20minutes

Cook Time

60minutes

Old Fashion Scalloped Potatoes

Votes: 2 Rating: 5 You:

Rate this recipe!

Print Recipe

This is one of those great older recipes that is easy and absolutely delicious. I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients.

CoursePotato

CuisineAmerican

Servings

Prep Time

8servings

20minutes

Cook Time

60minutes

Servings

Prep Time

8servings

20minutes

Cook Time

60minutes

Ingredients

6potatoesmedium russet

3tablespoonsbutter

3tablespoonsAP flour

1 1/2cupmilk

1teaspoonsalt

1/8teaspooncayenne pepper

1 1/2cupcheddar cheese

1sprinkle paprika

Servings: servings

Units:

Instructions

Preheat oven to 350, not convection.

Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills you can do this by hand but a mandolin is a good thing here. The setting on mine for this is “thin”.

Start the sauce with 3 T butter over medium heat. When melted, add 3 T flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 t salt and 1/8 t cayenne pepper. Bring to a light boil and this will start to thicken in a few more minutes.

Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.

Layer half of the potatoes into a casserole dish that has been sprayed with PAM. Put them in individually so they are not stuck together. Do not just dump them in.

Pour half the cheese sauce over the first half of the potatoes.

Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.

Bake until potatoes are “fork tender”. This will be about an hour or a little more.

Last Updated July 3, 2016

Nutrition Facts

Old Fashion Scalloped Potatoes

Amount Per Serving

Calories 307Calories from Fat 171

% Daily Value*

Total Fat 19g29%

Saturated Fat 8g40%

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 32mg11%

Sodium 506mg21%

Potassium 589mg17%

Total Carbohydrates 26g9%

Dietary Fiber 3g12%

Sugars 3g

Protein 9g18%

Vitamin A10%

Vitamin C32%

Calcium23%

Iron6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

You probably did not get the butter and flour combined well. This is called a roux and here it a video that might help.http://www.youtube.com/watch?v=IiKODa0hnsY Once you get the roux, add the milk but I do that slowly over heat and slowly. Let me know if this doesn’t help

The abbreviations “t” and “T” are the old fashion way for T=Tablespoons and t=teaspoons. I have it covered in FAQ’s and current post spell it out but about 300 of the recipes here use those abbreviations. “Flour” means all-purpose flour and not corn flour.

This is an awesome recipe. Grabbed it last minute off the site and did not realize until I had peeled 6 potatoes that it makes 8 servings!! But it was too late to change course so I went ahead and it is really good!! I did add sliced onions and broccoli florets so I made it basically into a meal. Will see how it freezes!! (FYI, I added the onions with the butter and allowed them to sweat a bit before adding the flour and then added the broccoli with the potatoes, very good).

on the beginning page your list of items for scalloped potatoes It has listed 1 cup of milk on the next page fill recipe it says to add 1 1/2 cups of milk, which is it, Cant wait to try these so, since my potatoes are cut can someone get back to me Thanks

I made these last and they were a big hit with me and my partner. I’m trying your crock pot chiken stew today. The potatoes are definitely five star worthy. Hopefully the stew will turn out good too. Stephanie Tidd

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